Coconut Shrimp/Tofu CI
http://www.cooksillustrated.com/recipes/2059-coconut-shrimp-with-mango-chutney?extcode=NPT0Z00CZ
COCONUT SHRIMP WITH MANGO CHUTNEY
Published February 1, 2005.
SERVES 4 TO 6
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon Ground white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon table salt
- 1/4 teaspoon sugar
- 2 large eggs
- 1 cup unsweetened shredded coconut
- 1 cup panko (Japanese-style bread crumbs)
- 9 ounces smooth mango chutney (1 jar), or any high quality, such as Major Grey's
- 1 pound extra-large shrimp (21 to 25 count), peeled and deveined
- 3 –4 cups vegetable oil, for frying
- 1 lime, cut into wedges
Preparation
Step 1
INSTRUCTIONS
1. Combine the flour, spices, salt, and sugar in a shallow dish or pie plate. Lightly beat the eggs with 1 tablespoon water in another shallow dish. Combine the coconut and panko in a third shallow dish. If the chutney isn't smooth, puree the chutney in a food processor until alomost smooth, ten 1-second pulses. Transfer the pureed chutney to a medium serving bowl and set aside.
2. Working with several shrimp at a time, drop them into the flour mixture and gently shake the dish back and forth to coat. Shake the excess flour from the shrimp. Then, using tongs, dip the shrimp into the eggs, turning to coat well, and allow the excess to drip off. Drop the shrimp into the coconut-panko mixture, and press the coconut lightly to adhere. Shake off any excess coconut and place the shrimp on a wire rack set over a rimmed baking sheet. Repeat with the remaining shrimp.
3. Meanwhile, heat the vegetable oil in a Dutch oven over medium-high heat until it reaches 350 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fat thermometer onto the side of the pan before turning on the heat.) Gently place half of the shrimp in the oil and fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes. Using a slotted spoon, spider, or tongs, transfer the shrimp to a rimmed baking sheet lined with several layers of paper towels and repeat with the remaining shrimp. Serve immediately, accompanied by the mango chutney and lime wedges.